Lisa Farmer: Low-Fat Pumpkin Bread
January is dried plum month! This recipe replaces the oil traditionally found in quick breads with a dried plum puree. It’s easy to make and substitute in many of your favorite recipes.
- 1 cup dried plum puree
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 cup ( ½ of one 16oz can) canned pumpkin
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1/3 cup mini chocolate morsels
Heat oven to 350 degrees F. Lightly coat two 8 ½ x 4 ½ inch loaf pans with cooking spray; set aside. In large bowl, blend dried plum puree with sugars. Beat in eggs and pumpkin just to blend. In medium bowl, whisk together dry ingredients. Add to dried plum mixture, mixing just until moistened. Stir in chocolate chips. Spread batter in pans; dividing equally. Bake in center of oven about 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Turn onto rack to cool completely. Breads can be wrapped tightly in foil and frozen up to 1 month.
Dried Plum Puree: In food processor container, combine 2/3 cup (4 ounces) pitted dried plums and 3 Tablespoons water; process on and off until finely chopped. (Makes ½ cup)
Nutrition Information for bread without chocolate chips:
Calories 118, cholesterol 27mg, total fat 1g, sodium 113mg, carbohydrate 26g, protein 2g, fiber 1g, potassium 60mg.
Lisa Farmer, Nutrition Coordinator, YMCA of Greater KC